| After more than 30 years of bringing you high-quality all-natural Nixtamal Corn Tortillas, we have made the difficult decision of changing our distribution process, and you are now cordially invited to come and see us, buy the freshest Nixtamal tortillas and try our food. |
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The story of Ibarra’s Tortillas is the story of corn. Rogelio and Hilda Ibarra opened their first grocery store in 1977, back when there was plenty of corn in the fields but very little high-quality corn tortillas on the shelves.
The Ibarra family started to make their own Nixtamal Corn Tortillas to sell in their stores. Like corn itself, their tortillas are all-natural, made only with corn, water and lime, cooked, seeped and stone-ground together in a 24-hour process. Soon, corn became more popular, and Ibarra’s Nixtamal Corn Tortillas were in such demand that the Ibarra family decided to sell most of their stores to focus on tortilla production to meet the increasing volume. Over the years, a lot of things changed. Genetically modified corn, Wall Street banks using corn to increase their profits, government subsidizing the use of corn-based ethanol, etc… Two things didn’t change, however. Corn was corn, and Ibarra’s stood for high-quality corn tortillas. The 2011 Texas drought was bad for corn. While some of the harvest was good, most of it was not and working with the corn became very difficult. Eventually, the Ibarra’s family had a choice to make: large volume of below-par products or small batches of high-quality tortillas. They chose quality over volume. Today, you may not find Ibarra’s Nixtamal Corn Tortillas in your favorite store, but, like corn, the story continues nevertheless. Soon, new distribution points will be announced. Please stay tuned… |